Oh my…do you know how much I love these Caramel & Macadamia Nut Tarts with White Chocolate Buttercream Frosting? What word in that sentence is not to love?
Well, let me tell you. I sssooo love these that I really, really, reallyyy didn’t want to have to share them.
No, I really didn’t. But, they were going to a party and had to be dressed for the occasion.
Yet, I wanted to take them, sneak them into a dark closet, quietly close the door and hide-out until I single-handedly devoured every last decadent, indulgent, scrumptious bite.
Buttery rich home-made caramel, sharing a pastry abode, with salty indulgent Macadamia nuts? Get out! That’s rich!
Topped off with a white chocolate buttercream floating on top that is so light, so fluffy and so heavenly, it was all I could do to not take the pastry bag with the cute little flower-y attachment and squeeze a pretty little flower right into my watering mouth. Smooth, creamy, delightful, decadent.
Me, attempting to use a pastry bag is big news given the ahem…’challenges’…I had the last time I wrangled a pastry bag (see item #7).
But, these tarts were so worth it. And, this time, I was much, MUCH better in showing that unruly pastry bag who was boss.
And, if you’re wondering…the Caramel Macadamia Nut filling?
Rich, very.very.very rich.
I think I’m done here ~ and I’ve only had just one.
- 16-24 two inch pre-made tartlets
- 2-3 tablespoons confectioners sugar
- 1 cup sugar
- 6 tablespoons water
- 4 tablespoons butter
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¾ cup Macadamia nuts, coarsely chopped
- 3 oz white chocolate, melted
- 2 tablespoons heavy cream
- 3 large egg whites
- ¾ cup sugar
- 1 stick unsalted butter
- ¼ teaspoon salt
- ½ teaspoon vanilla*
- Lay each tart out individually and dust with confectioners sugar.
- Add sugar and water to a saucepan and cook over medium low-heat, stirring until the sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
- Once the sugar has dissolved, increase the heat to high.
- At this point in the process, do not stir the mixture directly. Every once in a while, just give the pot a swirl (using the pot handle) to keep the mixture moving. The mixture will start to bubble after a minute or so.
- After 3-5 minutes, the mixture will turn from a light amber to a medium amber in color. When it turns medium amber, add the salt, butter and heavy cream. It will bubble wildly. Whisk to combine, and set aside to cool. Fold in the Macadamia nuts.
- Place white chocolate and heavy cream in a heat proof bowl over simmering water and stir to melt; set aside.
- Combine egg whites and sugar in a separate bowl placed over simmering water. Bring the mixture to 160 degrees F while whisking constantly.
- Transfer the egg white mixture to a standing mixer bowl, fitted with a whisk attachment and beat on medium-high speed until mixture cools and doubles in volume and forms soft medium peaks (this will take about 10-12 minutes).
- Add the butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing until it becomes even and smooth. Add the salt and vanilla and mix to combine. Fold in the cooled white chocolate and mix to combine.
- Place one tablespoon of caramel and macadamia tart filling in each dusted tart shell and then pipe white chocolate buttercream on top.
Recipe from Baker’s Royale, recipe @ Caramel & Macadamia Nut with White Chocolate Tarts